Recipe - Rosy Creamed Sole Tossed With Pasta

Three fourths pound Fusilli lunghi or Margherita
pasta
2 tablespoon Unsalted butter
2 tablespoon All purpose flour
2 cup Milk
2 tablespoon Tomato paste or sun dried
tomato paste
1 One half pound Lemon sole, cut into thin
strips (1/2inch wide and 2
inches long)
One half cup Packed fresh mint leaves,
minced
Salt and pepper

(From: Pasta Monday to Friday, a show on the food channel)

Bring a large pot of salted water to a boil. Add the pasta and cook for 8
to 10 minutes or until al dente or according to package directions. In a
sauce pot heat butter over medium heat. Add flour and cook until bubbling,
about 20 seconds. Add milk a little bit at a time and whisk until smooth.

Bring sauce to a boil and simmer 3 minutes. Whisk in tomato paste. Add the
fish strips and cook, uncovered, until fish is just cooked through, about 2
minutes. Add mint, and season to taste with salt and pepper. Drain pasta,
divide it among shallow bowls and ladle fish sauce over each portion.

Yield: 3 to 4 servings

Posted to FOODWINE Digest 14 Feb 97 by Gretl Collins
gretl_collins@AGCS.CAS.PSU.EDU on Feb 14, 1997.